Famed Chef Scott Conant oversees Scarpetta – the first international outpost of the acclaimed Scarpetta Italian Restaurant, which first opened in Manhattan. Conant’s cuisine is heralded as both rustic and refined –soulful Italian; a humble and honest approach to Italian cuisine.
Since the Thompson arrived on King Street West I have had the opportunity to review two of the hotels restaurants: sushi spot Wabora and diner delicious Counter. I recently made my last stop in the Thompson Trinity whilst enjoying dinner with Cody at Scarpetta.
Dinner is better described as a feast. We did pace ourselves nicely but I still waddled onto the hotels famed rooftop patio with a slow sigh of guttural relief. Beautiful views accentuated by marathon meal exhalations. Service was exemplary, the sommelier did an excellent job pairing each dish with his favorite wines and was spot on with his education and history behind each bottle that graced our table.
The menu (at least what I ordered) relied heavily on forest mushrooms and the redolence of truffle. Foraging forever, Scarpetta celebrates the honest funghi.
We enjoyed (* notes my favorites):
Bread Basket
butter and mascaropone, eggplant capponata, EVOO with lemon and garlic
Burrata *
heirloom beets, toasted pumpkin seeds, aged balsamic
Creamy Polenta *
fricassee of truffled mushrooms
Pappardelle
pork ragu, pine nuts, red wine spiced prunes
Spelt Tagliolini *
roasted butternut squash, wild mushrooms, toasted hazelnuts, black truffle
Heritage Pork Chop
corona beans, smoked pork shoulder, apple mostarda
45 Day Dry Aged Strip Loin *
beef cheek, roasted vegetables, oxtail sugo
Amedei Chocolate Cake *
burnt orange-caramel gelato, espresso sauce
Lemoncello Cheesecake
meyer lemon curd, black pepper streusel
